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Author Notes:I often will eat fruits and nuts plus yogurt for breakfast. This is basically a fancified version of that very simple breakfast. And look how pretty it is! Layering the ingredients into a tart not only makes it feel more fancy, it causes the flavors to hit in you in a different way. This tart has beautiful flavors of toasty nuts, tangy yogurt, and red ripe berries (raspberries are my favorite, but you could use all sorts of fruit! You could also top the crust with something else entirely -- I have visions of chocolate ganache on a pecan crust). I was surprised by just how good I thought it was -- it was one of those ideas that actually works out just how you'd hoped in the execution! It's easily healthy enough to eat for breakfast -- it lasts for several days in the fridge and you can just cut yourself a slice in the morning -- but it is nice enough for a light, summery dessert. The pecan crust is adapted slightly from the blog Passports and Pancakes. It might not seem like it will bake up as a functional crust, but it really does! —fiveandspice

2
pints or so fresh raspberries (you could also use other berries, or sliced stone fruit)

Heat your oven to 400° F. Put the pecans in a food processor and pulse until you have a coarse, crumbly meal, making sure to stop before you blend it into a nut butter!

Transfer the pecans to a bowl and blend in the honey -- I use my fingers -- then rub the chunks of butter in with your fingers. Press this mixture into a 9-inch round tart pan (it should fill the bottom and come just a little way up the sides) and put the pan on top of a rimmed baking sheet to catch any oil that may leak out as it bakes.

Bake in the oven for about 12 minutes, until browned and toasty. Remove from the oven and allow to cool completely. Then, spread the yogurt into the crust and top with berries. You can serve immediately or keep the tart, covered, in the fridge for a few days, though the crust will become more fragile as it sits because it will absorb moisture from the yogurt. But it still tastes great!

I just made this this with pecans, walnuts and almonds for the crust. I also put both strawberries and raspberries for the topping. I used mascarpone for the filling and let me tell you...it is amazing! Perfect for a Sunday morning. Thank you for a lovely recipe.

I made it for brunch last weekend and it was a huge hit. I altered the recipe just a little because, frankly, I balked at the price of a bag of pecans. I bought a container of granola that also had nuts in it, and I mixed in some slivered almonds I had in the pantry. Worked just fine. I think maybe I should have made more of the crust mixture, though, because I didn't have enough to reach up the sides of the pan all the way--I used a 9" pie pan, not deep dish. But it was beautiful and everybody enjoyed it. I mixed raspberries and blueberries.

Sounds scrumptious! The crust does only fill up the bottom of a pan and come up the sides a little bit, not very high. You could definitely increase the recipe if you want it to come further up the sides of a pie pan.

Funny, I've been making something very similar lately for dessert but was thinking it would equally make a wonderful breakfast. I've done an almond & ginger crust (almonds in food processor + honey + coconut oil + powdered ginger). Then in the full fat yoghurt I add some grated fresh ginger and grated lemon zest. And I've been doing a blueberry topping - I cook half the blueberries stovetop to make a bit of a compote, cool & add fresh blueberries. Refrigerate the whole thing and the savour!! Been wanting to try with peaches.